Yield: 1 servings
|½ cup||Canned chicken broth; (or more)|
|1 cup||Smooth peanut butter|
|¼ cup||Soy sauce|
|2 tablespoons||Balsamic vinegar|
|1½ tablespoon||Chili-garlic sauce|
|5 \N||Garlic cloves; minced|
|¼ cup||Chopped peanuts|
|12 ounces||Dried chow mein udon; (Asian-style|
|\N \N||; noodles)|
|2 tablespoons||Canola oil|
|4 larges||Bok choy leaves|
|1 \N||Red bell pepper; halved lengthwise|
|1 large||Carrot; peeled|
|1 bunch||Green onions|
|2 tablespoons||Toasted sesame seeds|
Mix ½ cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4 to 5 - inch lengths.
Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and sliced onions into matchstick-size strips.
(Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with peanuts and sesame seeds.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 2202 Calories (kcal); 185g Total Fat; (70% calories from fat); 84g Protein; 89g Carbohydrate; 0mg Cholesterol; 5365mg Sodium Food Exchanges: 3½ Grain(Starch); 9 Lean Meat; 5 Vegetable; 0 Fruit; 31 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9409 Converted by MM_Buster v2.0n.